Chewy Oatmeal Cookies

Description

The best chewy oatmeal cookies, flecked with dark chocolate and tangy cranberries. So easy to make with the perfect texture, tons of flavor from brown sugar, old-fashioned oats, cinnamon, and molasses, these bakery style cookies are the perfect Fall treat!

Instructions

Preheat the oven to 350℉. Line two sheet pans with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a stand up mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Turn the mixer down to low speed, and add the eggs, one at a time, then follow with the vanilla and molasses.

Turn the mixer down to the lowest speed and add the flour mixture, a bit at a time until just combined. Be careful not to over mix.

Use a spatula to stir in the oats, chocolate, and cranberries until evenly incorporated. The cookie dough will be very chunky. Place in the refrigerator to chill for about 15 minutes.

Use a cookie scoop to portion the dough into balls, about 1-1/2 Tbsp each, and place on the prepared sheet pans, at least 2 inches apart.

Bake until gently puffed and golden, about 11-13 minutes. Remove from the oven and let sit on the sheet pan for 5-10 minutes before transferring to a baking rack to cool. The cookies will still look slightly uncooked in the middle, but will continue to cook on the baking sheet. Enjoy!

Notes

¹ Aim for 60-70% cocoa content from a good-quality chocolate bar. I use Theo Chocolate and Guittard most often for baking. You can also use chocolate chips. ² Raisins or chopped nuts can also be substituted for the cranberries.